Sombrero Fajitas

Sombrero Fajitas


"Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra."

Ingredients 45 m {{adjustedServings}} servings 475 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
  2. In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.
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Reviews 20

  1. 25 Ratings


I use flank steak instead. Marinate steak whole with all of Ortega Fajita Seasoning packet except for 1 tbsp. for later use. Rub in just enough e.v.o.o. until a thick paste forms and evenly coats it. Allow meat to come to room temperature. Chop 1 lg. green pepper, 1 lg. red pepper and 1 med. onion. Set aside chopped onion. Use a whole package of Oscar Mayer Thick Cut bacon and slice into about 1/3" pieces. Fry until brown and crisp then drain. Pour out extra fat until just the bottom is covered. Add onion and 2 or more tbsp. of h2o to deglaze pan. Once onions are transparent add peppers along with rest of fajita seasoning. Cook until veggies are soft. Take off heat and snip with kitchen scissors 2 tbsp. of fresh chives along with bacon and stir. Cover in serving bowl to keep warm. Grill your steak medium rare. Both sides should be seared with grill marks. Every grill is different, so you will have to be the judge on that part. Rest steak for 8 to 10 min. then divide meat evenly by cutting with the grain into three long strips. Then cut across the grain with the carving knife at a slight angle into thin strips. Place meat in bowl along with any juices and toss. Cover to keep hot. To serve use big warm tortillas. Place finely shredded cheese on bottom, then meat. Bacon mixture next along with choice of tomatoes,jalapenos,lettuce,sour cream and/or taco sauce. Serve with Spanish rice and Ortega refried beans. Don't forget the beer! Try it this way and you will love this recipe.

Sarah Jo

I marinated my meat in a homemade fajita marinade before using it in this recipe. I think that helps when using skirt steak so it's not AS tough. I used my own homemade fajita seasoning as well. The boys thought bacon with fajitas was a winning idea. I didn't care for it, so they ate mine. I'll make this again......for them.

Allison F.

This recipe was a big hit with my family. I combined instructions from the actual recipe and advice from CHEFBAUER's review. Especially the slicing of the meat after cooking. I cooked the steak in the broiler for 10 minutes each side. The added bacon really helps these fajitas stand apart. This will be my main recipes for fajitas from now on.